Similarities in functional attributes and nutritional effects of magadi soda and bean debris-ash used in cooking African traditional dishes
Peter Mamiro1, Martha Nyagaya2, Paul Kimani3, Delphina Mamiro4, Theresia Jumbe1, Joyce Macha5 and Bernard Chove1
1Department of Food Science and Technology, Sokoine University of Agriculture, P. O. Box 3006, Morogoro.
2International Centre for Tropical Agriculture, Kawanda Research Institute, P.O. Box 6247, Uganda.
3Department of Plant Science and Crop Protection, Nairobi University, P.O. Box 29053 Nairobi, Kenya.
4Department of Crop Science and Production, Sokoine University of Agriculture, P. O. Box 3005, Morogoro, Tanzania.
5Institute for Continuing Education, Sokoine University of Agriculture, P. O. Box 3004, Morogoro, Tanzania.
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